Patents by Inventor Susan L. Kamper
Susan L. Kamper has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).
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Publication number: 20180199587Abstract: Disclosed are sugar reduced aerated confections. The confections essentially comprise a first heterogeneous continuous phase including a structured amorphous saccharide, a second discontinuous phase including a multiplicity of gas cells. The first heterogeneous continuous phase includes a multiplicity of crystals distributed evenly throughout also including about 1%-35% by dry weight basis of a non-hydrated polysaccharide filler ingredient preferably starch in the form of discrete particles evenly distributed through the continuous phase having a mean particle size distribution of preferably less than 150 microns. The confectionery food products find particular suitability for use as ingredients for reduced sugar children's RTE cereals.Type: ApplicationFiled: March 16, 2018Publication date: July 19, 2018Applicant: General Mills, Inc.Inventors: Susan L. Kamper, Fern A. Panda, Daniel R. Green
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Patent number: 9943086Abstract: Disclosed are sugar reduced aerated confections. The confections essentially comprise a first heterogeneous continuous phase including a structured amorphous saccharide, a second discontinuous phase including a multiplicity of gas cells. The first heterogeneous continuous phase includes a multiplicity of crystals distributed evenly throughout also including about 1%-35% by dry weight basis of a non-hydrated polysaccharide filler ingredient preferably starch in the form of discrete particles evenly distributed through the continuous phase having a mean particle size distribution of preferably less than 150 microns. The confectionery food products find particular suitability for use as ingredients for reduced sugar children's RTE cereals.Type: GrantFiled: September 17, 2008Date of Patent: April 17, 2018Assignee: General Mills, Inc.Inventors: Susan L. Kamper, Fern A. Panda, Daniel R. Green
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Patent number: 8790739Abstract: Dried soft aerated confections and methods of their preparation are provided having a water activity of about 0.1 to 0.4 and a glass transition temperature of less than 20° C. The confections comprise sugars, a foaming and a structuring ingredient, preferably each gelatin, and about 5 to 15% softening agent. Preferred softening agents include glycerin, polyglycerols and mixtures thereof. The confections are aerated to densities of about 0.1 to 0.5 g/cc. The soft dried aerated confections are particularly suited for addition to children's Ready-To-Eat cereals in the form of pieces weighing about 0.1 to 2 g each. The dried confection pieces maintain their soft texture over time without causing moisture migration to the cereal.Type: GrantFiled: January 30, 2012Date of Patent: July 29, 2014Assignee: General Mills, Inc.Inventors: Justin Shimek, Andrew Peterson, Susan L Kamper, James W Geoffrion
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Publication number: 20120128799Abstract: Dried soft aerated confections and methods of their preparation are provided having a water activity of about 0.1 to 0.4 and a glass transition temperature of less than 20° C. The confections comprise sugars, a foaming and a structuring ingredient, preferably each gelatin, and about 5 to 15% softening agent. Preferred softening agents include glycerin, polyglycerols and mixtures thereof. The confections are aerated to densities of about 0.1 to 0.5 g/cc. The soft dried aerated confections are particularly suited for addition to children's Ready-To-Eat cereals in the form of pieces weighing about 0.1 to 2 g each. The dried confection pieces maintain their soft texture over time without causing moisture migration to the cereal.Type: ApplicationFiled: January 30, 2012Publication date: May 24, 2012Applicant: GENERAL MILLS, INC.Inventors: Justin Shimek, Andrew Peterson, Susan L. Kamper, James W. Geoffrion
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Patent number: 8105642Abstract: Dried soft aerated confections and methods of their preparation are provided having a water activity of about 0.1 to 0.4 and a glass transition temperature of less than 20° C. The confections comprise sugars, a foaming and a structuring ingredient, preferably each gelatin, and about 5 to 15% softening agent. Preferred softening agents include glycerin, polyglycerols and mixtures thereof. The confections are aerated to densities of about 0.1 to 0.5 g/cc. The soft dried aerated confections are particularly suited for addition to children's Ready-To-Eat cereals in the form of pieces weighing about 0.1 to 2 g each. The dried confection pieces maintain their soft texture over time without causing moisture migration to the cereal.Type: GrantFiled: July 15, 2003Date of Patent: January 31, 2012Assignee: General Mills IP Holdings II, LLCInventors: Justin Shimek, Andrew Peterson, Susan L. Kamper, James W. Geoffrion
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Publication number: 20100009040Abstract: The present invention resides in food products and in their methods of preparation. More particularly, the present invention provides food products, especially shelf stable to ready-to-eat (“R-T-E”) or breakfast cereals mixes in the form of loose blends of individual pieces with the pieces including shaped and sized pieces having a portion of an image on a major surface that collectively, can be used to form image puzzles for enhanced play value such as for children. The present methods of preparation involve preparing pieces having a portion of an image on a major surface and blending those shaped pieces to provide loose blends of individual pieces whereby a food product blend can be provided having enhanced play value.Type: ApplicationFiled: October 13, 2006Publication date: January 14, 2010Inventors: Susan L. Kamper, Timothy O. Hansen
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Publication number: 20090214726Abstract: Disclosed are sugar free and sugar reduced aerated grained confections. The confections essentially comprise at least 50% of a sugar alcohol component, 40% or less of a saccharide component, about 0.5-30% of a structuring agent, 5% or less of a whipping or foaming agent, 35% or less of a nutritional fortifying component, about 1-6% moisture (Final moisture) and a balance of various conventional optional ingredients such as colors and flavors. The confection compositions have densities of 0.10-1 g/cc. The products are additionally characterized by a size count of 0.2-6/g. Preparation methods for the pieces are also disclosed. The confectionery food products find particular suitability for use as ingredients for reduced sugar children's RTE cereals.Type: ApplicationFiled: October 22, 2008Publication date: August 27, 2009Inventors: Darryl J. Ballman, Susan L. Kamper, Justin Shimek
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Publication number: 20090081349Abstract: Disclosed are sugar reduced aerated confections. The confections essentially comprise a first heterogeneous continuous phase including a structured amorphous saccharide, a second discontinuous phase including a multiplicity of gas cells. The first heterogeneous continuous phase includes a multiplicity of crystals distributed evenly throughout also including about 1%-35% by dry weight basis of a non-hydrated polysaccharide filler ingredient preferably starch in the form of discrete particles evenly distributed through the continuous phase having a mean particle size distribution of preferably less than 150 microns. The confectionery food products find particular suitability for use as ingredients for reduced sugar children's RTE cereals.Type: ApplicationFiled: September 17, 2008Publication date: March 26, 2009Inventors: SUSAN L. KAMPER, Fern A. Panda, Daniel R. Green
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Patent number: 6048555Abstract: A method is provided for bonding together the layers of a laminated food product, such as farinaceous dough layers. The method comprises applying ultrasonic energy (12 kPa-25 kHz, 1,000 to 4,000 watts) to form acoustically created bonds between the food layers. The method is particularly suitable for use in preparing multilayered R-T-E cereal pieces, especially those that are center filled, exhibiting greater seam integrity and reduced leakage of the center filling.Type: GrantFiled: April 7, 1999Date of Patent: April 11, 2000Assignee: General Mills, Inc.Inventors: Susan L. Kamper, Vinod W. Padhye
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Patent number: 5914140Abstract: A method is provided for bonding together the layers of a laminated food product, such as farinaceous dough layers. The methods comprise applying ultrasonic energy (12 kPa-25 kHz, 1,000 to 4,000 watts) to form acoustically created bonds between the food layers. The method is particularly suitable for use preparing multilayered R-T-E cereal pieces, especially those that are center filled, exhibiting greater seam integrity and reduced leakage of the center filling. The resultant food product has two layers with an acoustic bond between the layers.Type: GrantFiled: February 12, 1998Date of Patent: June 22, 1999Assignee: General Mills, Inc.Inventors: Susan L. Kamper, Vinod W. Padhye
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Patent number: 5458898Abstract: An edible microwave composition is prepared for coating a food product to produce rapid, high temperature surface heating and/or browning on exposure to microwave energy. A method of heating/browning a food product includes the steps of coating a food product with a microwavable composition and subjecting the coated product to microwave energy. The microwavable composition essentially includes 1) about 8% to 97% of an edible oil; 2) about 1% to 90% of a selected microwave absorbing emulsifier; 3) about 0.1% to 30% of a supplemental microwave absorbing inorganic material; 4) about 2% to 90% of a microwave absorbing polyhydric alcohol; and in preferred compositions, 5) about 2% to 25% by weight of a thickener.Type: GrantFiled: May 3, 1994Date of Patent: October 17, 1995Assignee: General Mills, Inc.Inventors: Susan L. Kamper, Mary A. McGauley
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Patent number: 5362504Abstract: An edible microwave composition is prepared for coating a food product to produce rapid, high temperature surface heating and/or browning on exposure to microwave energy. A method of heating/browning a food product includes the steps of coating a food product with a microwavable composition and subjecting the coated product to microwave energy. The microwavable composition essentially includes 1) about 8% to 97% of an edible oil; 2) about 1% to 90% of a selected microwave absorbing emulsifier; 3) about 0.1% to 30% of a supplemental microwave absorbing inorganic material; 4) about 2% to 90% of a microwave absorbing polyhydric alcohol; and in preferred compositions, 5) about 2% to 25% by weight of a thickener.Type: GrantFiled: June 23, 1992Date of Patent: November 8, 1994Assignee: General Mills, Inc.Inventors: Susan L. Kamper, Mary A. McGauley
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Patent number: 4915971Abstract: An edible film for retarding water transfer among components of a multicomponent food product. The film includes a base film having a hydrophilic polymer layer and a base film lipid layer. The base film lipid layer has a hydrophobic surface presented away from the hydrophilic polymer layer. An additional lipid layer is laminated to the hydrophobic surface of the base film lipid layer. The invention further includes a method for making the edible film and a food product incorporating it.Type: GrantFiled: August 4, 1987Date of Patent: April 10, 1990Assignee: Wisconsin Alumni Research FoundationInventors: Owen R. Fennema, Susan L. Kamper, Jeffrey J. Kester
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Patent number: D834780Type: GrantFiled: March 16, 2016Date of Patent: December 4, 2018Assignee: General Mills, Inc.Inventors: Susan L Kamper, Patrick E Allen, Timothy O Hansen, Steven C Robie
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Patent number: D838930Type: GrantFiled: March 16, 2016Date of Patent: January 29, 2019Assignee: General Mills, Inc.Inventors: Susan L. Kamper, Patrick E Allen, Timothy O Hansen, Steven C Robie
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Patent number: D843682Type: GrantFiled: March 16, 2016Date of Patent: March 26, 2019Assignee: General Mills, Inc.Inventors: Susan L Kamper, Patrick E Allen, Timothy O Hansen, Steven C Robie